- 50g glacé cherry
- 50g ready-to-eat dried pineapple
- 225g each of sultanas/raisins/currants
- 225g light muscovado sugar
- ¼ tsp each powdered ginger/mixed spice/nutmeg
- Grated zest and juice of 1 orange
- 150ml brandy or dark rum
- 50g blanched almond
- 100g candied peel
- 1 Bramley apple, peeled, cored, and chopped into large chunks
- 50g stem ginger, plus 2 tbsp syrup from the jar
STEP 1
In your food blender, pulse the almonds, peel, apple, ginger, cherries, and pineapple together until finely chopped (but not mushy), then tip into a large bowl.
STEP 2
Pulse the sultanas, raisins, and currants until just chopped a little bit then add to the bowl.
STEP 3
Sprinkle the sugar, salt, and spices over all the chopped fruit and mix well. To mix, squeeze through fingers. Pour over the ginger syrup, orange juice and zest and alcohol, then mix again.
STEP 4
Spoon the mixture into sterilised jars and keep until making mince pies!
Products used to make this recipe
Swan Stealth Personal Blender
This spectacular Swan Stealth blender is the perfect appliance for your kitchen, especially if you're on a health kick. The blender providing a sleek and streamlined design which adds a…
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